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Ingredients
2 cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 ¾ cups semi-sweet chocolate chips
1 large eggs
¾ cup sour cream
½ cup vegetable oil
3 shots Red Diamond Espresso
2/3 cup whole milk
1 ½ teaspoons vanilla
Directions
Preheat oven to 425 degrees F. Line 2, 12 cup muffin pans with 6 liners, skipping every other one so the muffins are spaced out and have room to expand.
Whisk together the flour, sugar, cocoa, baking soda, salt, and chocolate chips. Set aside.
Whisk together the eggs, sour cream, oil, milk, espresso, and vanilla until combined. Pour wet ingredients into dry ingredients and fold together, just until combined. Do not overmix. Let batter rest for 5 minutes. Spoon batter into liners, filling them all the way to the top. Sprinkle additional chocolate chips on top for appearance. Bake for 5 minutes at 425 degrees then reduce the oven temperature to 350 degrees. Bake for an additional 15-16 minutes, testing with a toothpick or skewer to come out clean.
Cool for 10 minutes in the pan and then transfer to a wire rack.
Additional Recipe Notes
Skipping every other muffin well helps these thick muffins bake evenly and provides that nice big bakery style top. For jumbo muffins, increase bake time at 350 from 15-16 to 25-28 minutes.
